Chargrilled lamb steak with rosemary and black pepper and a feta and green bean salad
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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For the chargrilled lamb, heat a griddle pan until hot. Rub the rosemary and black pepper into both sides of the lamb leg steak, season with the salt and drizzle over the olive oil.
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Cook the lamb on the griddle over a medium heat for 4-5 minutes on each side (for medium), or until golden-brown all over and cooked to your liking. Remove the meat from the pan and leave to rest on a warm plate.
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For the feta green bean salad, gently mix together all of the salad ingredients in a bowl.
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To serve, spoon the feta and green bean salad onto a serving plate and place the lamb leg steak alongside.
Ingredients
For the chargrilled lamb
- 2 tbsp chopped fresh rosemary leaves
- ½ tsp black peppercorns, cracked
- 100g/3½oz lamb leg steak
- pinch salt
- 1 tbsp olive oil
For the feta and green bean salad
- 85g/3oz green beans, trimmed and blanched
- ¼ onion, peeled, finely sliced
- ½ lemon, juice only
- 2 tbsp extra virgin olive oil
- 55g/2oz feta, crumbled
- 2 tbsp pistachio nuts
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